Have you ever bookmarked a recipe and waited years to make it? Am I the only one who keeps a hold of recipes for that long?? It’s probably ridiculous I know, but this recipe for Vintage Chocolate Pudding Cake by Donna at Apron Strings Blog caught my eye when she first posted it in 2013. It looked warm and gooey and perfectly rich for a special occasion like a Valentine’s Day dessert! Plus it’s inspired by a vintage recipe but made with a few modern alterations making it vegan and easy to alter for gluten free.
I made a few changes from the original recipe, adding some spice, making it a mexican chocolate flavor and using my favorite ingredients. I use Rodelle’s Dutch Process Cocoa which is rich and silky and contains contains one of the highest levels of cocoa butter on the market. I think if you’re using cocoa instead of pure chocolate for any chocolate recipe, you must find a high quality cocoa. Today I’m giving away a canister of Rodelle Dutch Process Cocoa. More details at the bottom of the post.
Besides chocolate-y desserts, I think Valentines Day should be filled with thankfulness. It’s too easy to get caught up in expectations and commercialism but I want to bring it back to what I’m thankful for in love and in my spouse. If you’re not married, it’s a great time to show gratitude to your friends and others whom you love.
Earlier this week I dove into the idea of what’s in our hearts coming out in our actions and speech. Today, in thinking of Valentine’s Day I think it’s the perfect time to start training our minds in gratitude. This isn’t natural for me, I so wish it was, but when I say train, I mean it. Sometimes, I need to take some time to write down a few things I’m thankful for in my husband or friendships. This helps me to think positively and then also act more positively towards those in my life.
Since, we’re on the subject of gratitude and I can’t shy away from introducing the subject without some vulnerability myself, I thought I would share some things I’m grateful for in my husband and friendships.
Josh, I’m grateful that you enjoy cooking with me and that you’ll try anything random that I decide on for dinner. Most of the time it ends up good but occasionally it’s sub par and you still eat it with me, not wasting and grateful in your own way. I’m also thankful for the occasional coffee drop off or taking a turn on the dishes or house cleaning. These seem simple, but I need these little breaks and treats more than you know. I am also grateful when you turn on the music in our home or play your guitar in our home, it completely changes the feel inside and makes everything feel more light. And thank you for making me pancakes.
For my dearest and closest friends, I’m grateful for little drop offs on my doorstep from clothes for Everett to notes, and treats. This literally makes my day! Thanks for sharing coffee and life with me, taking laps around the park with me, for praying with me and for me, and for never judging me when I need to vent or have a bad attitude on life.
Like I said before, I tend towards being cup-half-empty when it comes to my attitude sometimes and I honestly have to train my mind to be more positive. Sounds weird but I’m telling you, it works. Remember that verse I shared earlier, that was how I got my start in all of this. Magically, when I’m thinking well, whether it’s a little forced or not, the things I was complaining about or bitter about fade away. I write all of this to you today in practice, because I need it, and if anyone else needs it too, please join me.
For the giveaway of Rodelle Dutch Process Cocoa, please leave a comment with either a chocolate-y dessert you love on Valentines Day OR something you’re grateful for in someone you love. Winner will be announced
Feb 5th is Erin from Well Plated.
A vintage inspired Mexican Chocolate Pudding Cake Recipe altered to be vegan with options for gluten free.
- 1 cup flour (I use whole wheat pastry flour but all purpose also works or gluten free cup for cup)
- 3/4 cup white sugar
- 2 tablespoons Rodelle cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vanilla almond milk
- 2 tablespoons coconut oil or butter, at room temperature
- 1 teaspoon Rodelle vanilla extract
- 1/4 cup white sugar
- 1/4 cup brown sugar, packed
- 2 tablespoon Rodelle cocoa
- 1/2 cup water
- Preheat oven to 375 degrees and grease a 9 inch round cake pan or pie plate. Whisk together the dry ingredients for the cake: flour, sugar, cocoa, baking powder, cayenne, cinnamon, and salt.
- In a separate bowl mix together the coconut oil and almond milk (if you have trouble combining them you can heat them in the microwave for 5 second intervals, whisking in between until they are at the same temperature). Stir in vanilla to this mixture.
- Pour the almond milk mixture into the dry ingredients and stir with a spatula just until combined.
- Pour this batter into the prepared pan and smooth over the top.
- Place the cake in the oven and bake for 40 minutes. The cake is done when the edges are crispy and the top is dry to the touch.
- Let cool for 10 minutes then serve with vanilla bean ice cream.
to make this cake gluten free substitute the flour with a gluten free cup for cup flour. For a less spicy version only add in a dash of cayenne pepper.
In case, you need more Valentine’s Day Dessert ideas. Here are a few more chocolate-y favorites